Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 md Mushrooms 1/4 c Brazil nuts; sliced
1 tb Lemon juice; freshly squeezd 2 sl Bacon; fried and crumbled
1 ts Onion, instant minced 1 ts Poultry seasoning
1 ts Water 1/4 ts Salt
2 tb Butter (or marg.); melted 1/2 c Chicken stock; divided
1/2 c Breadcrumbs, dry -(or water)

Clean mushrooms with a damp cloth; remove stems and reserve, leaving
caps intact. Brush caps with lemon juice; set aside. Combine onion
and water; let stand 5 minutes.

Chop mushroom stems; add onion, and saute in melted butter about 3 to
4 minutes. Combine suateed mushrooms and onion with breadcrumbs,
nuts, bacon, poultry seasoning, and salt; mix well. Add 6
tablespoons chicken stock to moisten. Stuff mixture into mushroom
caps. Place in buttered baking dish; add 2 tablespoons stock. Bake
at 350 degrees for 8 to 10 minutes. Serve hot.

SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94

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